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Triple Lemon Butter Cookies

Writer: Suzanne ClarkSuzanne Clark
May 14, 20181 min read

Imagine my surprise when I found out I could get all of the flavor and texture of a classic “Ooey Gooey Butter Cake” in a delicious cookie. I was even more thrilled, once I found out how easy they are to make! I start with a cake mix, and then blend in Challenge Butter and Cream Cheese, no mixer required! To really make these cookies shine, I added a punch of fresh lemon flavor. You will enjoy every bite of these cookies. Celebrate the freshness of lemon, and the joy that butter and cream cheese can bring to a cookie!


 
 
 

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Ingredients 

  • 4 Member's Mark Boneless Skinless Chicken Breasts

  • 4 teaspoons of Member's Mark Cilantro Lime Seasoning 

  • 1 teaspoon of Member's Mark Himalayan Pink Salt 

  • 1 Tablespoon of Member's Mark 100% Pure Olive Oil 

  • 2 cups of Member's Mark Fresh Cilantro Pico De Gallo Style Salsa 

  • 1 ½ cups of Member's Mark Mexican Style Finely Shredded Cheese 

  • ½ cup of Daisy Brand Pure and Natural Sour Cream  

  • ½ cup of Member's Mark Homestyle Chunky Guacamole

 

Directions

  1. Season both sides of the chicken breasts with the Cilantro Lime Seasoning and salt.

  2. Place olive oil in a large skillet and adjust the temperature to medium-high heat.

  3. Add seasoned chicken breast to the skillet, and brown each side for 2-3 minutes.

  4. Pour salsa on top of the chicken, and cover with a lid. Cook chicken for 15 minutes. 

  5. Sprinkle the top of the chicken with cheese, and cover with a lid. Cook for 2-3 minutes or until cheese is melted and the internal temperature of the chicken reaches 165 degrees.

  6. Remove chicken from the skillet. Serve with sour cream and top with guacamole.

Serves 4

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